Sticky Gochujang-Honey Chicken

Mince or grate the garlic and peel and grate the ginger

Combine the gochujang, honey, and toasted sesame oil to make the glaze

Preheat the oven to 425ºF and set a rack in the middle

Add the gochujang, oil, garlic, ginger, honey, rice vinegar and 1 1/2 teaspoons salt to a large mixing bowl and stir together until combined

Add the chicken pieces and toss until fully coated

Cover with plastic wrap and marinate for 30 minutes, or refrigerate up to 24 hours

Place the marinated chicken pieces in a large, oven-proof skillet or a sheet tray, and roast until just cooked through (165ºF internal temperature)

Brush each piece with the glaze and set the skillet under the broiler until the skin browns and glaze bubbles (or return pan to the oven for another minute or two)

Remove from the oven and sprinkle the chicken with thinly sliced scallions or chives and toasted sesame seeds

Serve with lime wedges for squeezing and extra glaze or gochujang on the side